Tuesday, July 5, 2011

Hakka Bamboo Dumplings/ Soon Pan

There can be one explanation why my Hakka man has zero knowledge of his 'clan' dish ~ his late mom was from different clan ~Teochew, and obviously she would have prepared mostly Teochew meals for her family.

Needless to say that H is more familiar with Teochew dishes than Hakka...

take note kids!!! the hand that rocked the craddle~ shape the future and rule the world... I am refering to me....OK!

~ there are many Chinese clans around the world... dialect, food preparation.... even traditions and customs are different from one clan to another... well ... China is a such a huge country... right?

This is our first time making and tasting Soon Pan or Hakka Bamboo dumplings

Bamboo dumplings may looked like gyoza or pot sticker... but taste nothing like gyoza.

The skin is chewy... reminded me of the Chinese New Year dish ~ yam abacus beads...

on different note: I thought of sharing some good news with everyone by posting this post over the weekend... but then nasty cold took over ... and I had no choice but to stay warm under my doona ... dozing on and off ... the medicine didn't let me stay awake for long either...

What was all the excitement about???

Well.....it was about

a new food website ... It was launched on Thursday 30 June...click here to experience Gojee ... and the good news is... you can find me and my recipes there... and many other recipes by other foodies too... Happy Browsing on Gojee.com !!

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I am sending this post to Test with Skewer hosted by Shaz for Muhibbah Malaysian Monday #13

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Recipe(adapted from Agnes Chang)

Filling

4 tablespoon of oil

1 chopped garlic

75g of fresh prawns - deveined, shelled and chopped

1/2 tablespoon of miso paste

200g chicken breast - finely chopped

8 pieces of chinese dried mushrooms - soaked and diced

300 g of bamboo shoots- finely chopped

1 tablespoon of light soy

1 tablespoon of oyster sauce

1 chicken stock cube

white pepper

250ml water

Dough for Skin

600g yam -steam and mashed

300g tapioca flour

salt

some boiling water to mix (if necessary)

Prepare the steamer.

Filling ~Heat oil in a wok and saute the garlic and prawns until fragrant. Add miso paste, chicken, mushrooms and fry until the chicken is cooked and fragrant. Add bamboo shoots and add seasonings. Cook until the mix is slightly on the dry side. Leave it to cool.

For the skin ~ Combine the mashed yam and flour and knead into a soft pliable dough. Roll the dough into a 3mm thickness and use a cookie cutter to cut into a round shape.

Place the filling and wrap to seal it up.

Place on a greased banana leave and steam for 8-10 minutes depending on the size of the dumplings.

Remove and brush with oil.

Serve with chilli sauce.

note : best to cover the dough with damp cloth...the dough will 'dried up' and turns cakey... due to the tapioca flour...